Wedge Salad with Cilantro Dressing

I don't know about you but I ate one too many treats during the Superbowl. I was probably eating my feelings...poor Broncos. But I'm ready to get back on track with healthy eating!

A quick meal doesn't always mean you need to pick up fast food and a healthy meal doesn't mean it takes 1 hour to prep. A simple wedge salad is always a good option to turn to. It's low in calories and you can load it up with whatever you want! We love having these staple ingredients in our house to turn to for an easy meal or snack!

Wedge Salad with Cilantro Dressing
8 SERVINGS 

PREP: 5 minutes           COOK: 20 (for bacon & eggs)           READY IN: 25 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 1 head iceberg lettuce
• 6 pieces bacon, cooked and chopped
• 1/4 cup feta cheese
• 4 hard boiled eggs, chopped
• 1/4 chopped red onion
• Ranch dressing or Cilantro dressing (see recipe below)

Cilantro Dressing

• 6 oz fat free plain greek yogurt
• 10 oz green salsa verde
• handfull of cilantro
• 1 teaspoon lime juice

DIRECTIONS

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1. Boil eggs for 15-20 minutes. When done cooking, let cool. Peel and chop. 
2. Cook bacon and chop. 
3. Finely chop onion.
4. Cut head of lettuce into 8 sections.
5. Drizzle with dressing.
6. Layer bacon, hard boiled eggs, onion, and feta on lettuce. 

NUTRITION FACTS

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  1 wedge w/o dressing   93 calories  6g fat   4g carbs   7g protein   2g sugar   

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  1 wedge w/ dressing   110 calories  6g fat   6g carbs   9g protein   3g sugar   

Paleo Chicken and Bacon

I know what you're thinking, "Paleo is a healthy diet, so why is there bacon in this recipe?" I thought the same thing, but paleo is all about protein, so ... enter bacon! We love bacon in our house, so I jump on any recipe that calls for it. My husband always quotes Jim Gaffigan: "You know how you know bacon is delicious? Because we put it on meals that we hate and they instantly become your favorite entree!"  Well, this recipe is super, super simple, so yummy, and it will be done in no time! Sadly, I did not have a sweet potato on hand, but it was still just as yummy without it!

Paleo Chicken and Bacon
2 SERVINGS 
PREP: 10 minutes           COOK: 20-25 minutes            READY IN: 30-35 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 chicken breast, trimmed
• 4 pieces bacon
• 1 cup asparagus (or other vegetable of choice)
• 1 sweet potato (optional)
• salt and pepper

DIRECTIONS

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1. If using a sweet potato, cut in half length wise, place cut side down on baking sheet for 20-25 minutes in 400º oven or until soft. 
2. When you have about 10 minutes left on the sweet potato, place bacon on a skillet over medium heat. 
3. Dice your chicken into cubes and sprinkle with salt and pepper.
4. Once the bacon has been cooking for a few minutes, push it to the side and add the chicken to the bacon grease. Cook on each side for about 5 minutes, or until cooked through. 
5. The bacon will cook faster than your chicken, so once it's cooked take out the bacon and set it on a paper towel to absorb leftover grease. 
6. Meanwhile, remove the sweet potato from the oven and cut it up into your serving dish. Cut cooled bacon and add it on top of sweet potato. 
7. Check your chicken. If it's still not done, add a tablespoon of water to the skillet to keep it from drying out. 
8. Once chicken is cooked through, add it to your dish. 

NUTRITION FACTS

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(Including sweet potato)

    1 serving    300 calories  15g fat  15g carbs   27g protein   5g sugar   

Enjoy!
Recipe adapted from http://paleomg.com

Breakfast Quesadillas

Step aside, Wheaties, we have a new breakfast of champions in the house! My husband LOVES his breakfast of champions, but if you ask me, these quesadillas compete for the title. This dish is packed with veggies and protein that will be sure to leave you full and satisfied. Just 2 wedges fill me right up and I don't have the urge to snack during the day...what more could a girl ask for?!

Breakfast Quesadillas

2 SERVINGS 

PREP: 10 minutes           COOK: 15-20 minutes            READY IN: 30 minutes

SIMPLE	HEALTHY	YUM

INGREDIENTS

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• 2 slices low sodium bacon
• 1 large egg
• 2 large egg whites
• 1 teaspoon fat free milk
• 1/2 red bell pepper
• 1/2 jalapeño 
• 1/4 small red onion
• 2 taco size tortillas
• 1/2 cup reduced fat 4-cheese Mexican cheese
• 1/2 avocado
• optional toppings: pico de gallo and table cream or sour cream.

DIRECTIONS

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1. Place bacon on tin foil lined baking sheet. Cook bacon in oven at 350º for 15-20 minutes, depending on how well done you like it. Chop into small pieces when done. 
2. Chop pepper, jalapeño, and red onion. Cook on stove until veggies are soft, and set aside.
3. In a separate bowl beat together egg, egg whites, and milk. Add salt and pepper to taste and scramble eggs on stove top. 
4. Once eggs and bacon are done, get a skillet and spray with cooking spray. Place one tortilla down. Top with half of the cheese, scrambled eggs, veggies, bacon, avocado, the remaining cheese, and then top it all off with the second tortilla.
5. Once the tortilla is a nice golden brown, flip it over to brown the other side. 
6. Cut it up into fourths. Garnish with pico de gallo or table cream. 

NUTRITION FACTS

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    1 serving (1/2 tortilla)  325 calories 19.2g fat 20.6g carbs  19.2g protein   2.0g sugar   

Recipe adapted from The Pioneer Woman.

Enjoy!